Are you seeking inspiration for a festive springtime platter to serve for brunch? Look no further than this very green salad, layered with fresh, clean, and simple ingredients that sing spring. Asparagus, eggs, and quinoa are layered over a bed of baby greens, drizzled with a briny citrus and caper vinaigrette. Elegant, light, and healthy, this is an all-day salad; it’s good not only for brunch, but also for lunch and dinner.

In this recipe, hard-cooked eggs are quartered and grated. Eggs mimosa is a French culinary term for grated or sieved hard-cooked eggs. It’s aptly named for the brilliant yellow mimosa flowers that bloom in spring and share the same sunny color as the crumbled egg yolks. Typically, the crumbled eggs are showered over toasts and salads or used as an ingredient in deviled eggs.

It’s also notable that the word “mimosa” applies to the popular orange juice and champagne morning cocktail (no relation to eggs). So I’ll just let that fun fact rest here for your brunch menu inspiration.

Active Time: 30 minutes
Total Time: 30 minutes, plus cooling time

Serves 4 to 6

For the Salad

For the Vinaigrette

Rinse the quinoa under cold water. Place in a large saucepan and cover with 1 1/2 inches of water. Bring to a boil and simmer until the quinoa grains release their white tail (germ), 12 to 15 minutes.

Drain the quinoa in a fine mesh sieve, then transfer to a bowl. Stir in 1 tablespoon oil, 1/2 teaspoon salt, the lemon zest, cumin, and black pepper. Taste for seasoning and add more salt if desired. Cool to room temperature, then stir in the mint, dill, and chives.

Heat the oven broiler. Arrange the asparagus in one layer on a rimmed baking tray. Lightly drizzle with olive oil and season with salt, turning the asparagus to coat. Broil on the top shelf until the asparagus are bright green in color and crisp tender, 2 to 3 minutes, shaking the pan once or twice. Remove and cool.

Whisk all the vinaigrette ingredients, except the oil, in a small bowl. Add the oil in a steady stream, whisking to emulsify.

Spread the baby greens on a serving platter or in a wide, shallow serving bowl. Sprinkle about two-thirds of the quinoa over the greens. Arrange the asparagus over the salad. Sprinkle the remaining quinoa over and around the asparagus. Drizzle some of the vinaigrette over the salad to your taste.

Quarter two eggs and arrange around the salad. If desired, pass the remaining egg through a sieve with medium-sized holes over the asparagus (or simply quarter it). Garnish with additional lemon zest, mint, and dill, and serve with any remaining dressing.